Honey Cornbread Muffins
Honey Cornbread Muffins are so easy to make. The muffins are tender with a hint of sweet honey. Honey cornbread and a pot of chili make the perfect combination for a fall dinner.
Making these Honey Cornbread Muffins
I don’t generally think of corn bread or anything that involves much baking in the summer, but I recently made these Honey Cornbread Muffins and realized that they’re an excellent accompaniment to other things besides chili.
At Evo Conference we received a copy of Connie Guttersen’s new book – The New Sonoma Cookbook as a gift.
Since meeting Connie last fall in Napa I’ve been in love with her cooking style. Her recipes are packed with good for you ingredients, but so full of flavor that never would you would never consider her recipes to be “diet food.”
These Honey Cornbread Muffins go great alongside Connie’s recipe for White Beans Chicken Chile Verde. Perfectly comforting on a cool evening!
This post may include affiliate links. As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.
Tools Needed to Make Honey Cornbread Muffins
You’ll need a few kitchen tools to prepare this delicious cornbread. Here’s what I recommend having on hand before getting started:
- Large mixing bowl – you’ll need two different mixing bowls. One for the dry ingredients and one for the wet ingredients.
- Measuring cup and spoon set – to measure the ingredients for the recipe.
- Wooden spoon or spatula – to mix the muffin batter.
- Muffin pan – to bake the muffins in.
- Nonstick spray or muffin liners – greasing the pan or lining the muffin cups with liners will make the cornbread muffins easier to remove after baking.
- Large cookie scoop – I like to use a large cookie scoop to measure and scoop the muffin batter into the prepared muffin cups.
- Wire rack – to cook the baked honey corn muffins on before serving.
What’s in these Honey Cornbread Muffins?
The ingredient list for this recipe is pretty simple. Here’s what you’ll need:
- All-Purpose Flour
- Yellow Cornmeal
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Honey
- Melted Butter
- Sour Cream
- Milk
For the complete ingredient list and detailed instructions to make this honey cornbread, scroll to the bottom of this post for the FREE printable recipe card.
How To Make Honey Cornbread
This cornbread muffin recipe is super easy to make! Here’s a quick summary of how to them:
- Combine the eggs with the honey, melted butter, sour cream, and milk.
- In another bowl, combine the dry ingredients.
- Then, mix the wet ingredients into the dry ingredients. Divide the batter between a standard-sized 12 cup muffin tin.
- Then, bake the muffins until golden brown.
- Transfer the warm muffins to a cooling rack and let sit at room temperature until cool enough to handle before serving.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- Bring the ingredients to room temperature. That includes the milk, eggs, and sour cream. Using room temperature ingredients means the batter will be the same temperature throughout when it goes into the oven, which will help it bake evenly.
- Don’t overmix the cornbread batter. It might appear slightly lumpy, but that’s okay so long as the dry ingredients have been fully moistened with the wet ingredients. If you beat the cornbread batter too much, it will be crumbly once baked.
Storage Instructions
Leftover cornbread muffins will last up to 3 days at room temperature and up to 5 days in the fridge. If storing in the fridge, store the muffins in an airtight container or storage bag to prevent the muffins from drying out.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can this recipe be made in a skillet?
Yes! You’ll need a 10-inch oven-safe cast iron skillet. Make sure it is well seasoned or line it with parchment paper. It will bake for approximately 20 – 25 minutes. Don’t have a skillet? This recipe can be baked using an 8×8-inch baking dish.
You might also like this skillet Jalapeño Cornbread.
Can I freeze honey cornbread muffins?
Yes! This tender cornbread muffins recipe is great for making a big batch of to store in your freezer! I love to have these muffins on hand in the freezer for a quick side option to go with dinners.
I have a whole article on How to Freeze Muffins with all my tips and tricks. Go check it out!
How long do cornbread muffins last in the freezer?
They will last up to 3 months stored in the freezer. Make sure you use freezer safe containers or a freezer bag.
What to Serve with Honey Cornbread
Chili and cornbread is a classic food pairing that can’t be beat! In addition to chili, this spicy cornbread goes well with soups, stews, and barbeque dishes.
- Roasted butternut squash, roasted corn, and fire roasted tomatoes pair with black beans in this hearty, 7-ingredient vegetarian chili recipe.
- This Ground Beef Chili is a classic chili recipe! It’s super easy to prepare and is the perfect main course to serve with corn muffins.
- Pumpkin and Turkey Black Bean Chili is a fun twist on traditional chili and a great fall recipe with tons of flavor.
- This Braised Short Rib and Bacon Chili has chunks of tender beef short ribs, peppers, and kidney beans in a thick chili base. Comfort food at its finest!
More Recipes that Pair Well
- Soups: Instant Pot Lentil Soup, Slow Cooker Ham Soup, Smoky Black Bean Soup.
- BBQ: Smoked Pork Ribs, Smoked Pork Shoulder, Smoked Chicken, Grilled BBQ Drumsticks.
- Sides: Jalapeño Coleslaw, Black Bean Salad
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
Try these Honey Cornbread Muffins!
Next time you’re looking for the perfect side dish to serve with a bowl of chili, give this honey cornbread muffins recipe a try!
Did you love the moist crumb and sweet taste of these golden muffins? Leave a comment and a star rating below for others to see what you thought of this simple recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your cornbread muffins!
Get More Delicious Recipes via Email
Did you love these sweet cornbread muffins? Sign up to receive Good Life Eats Email Updates and never miss another recipe!
Honey Cornbread Muffins
Honey Cornbread Muffins are so easy to make. The muffins are tender with a hint of sweet honey. Honey cornbread and a pot of chili make the perfect combination for a fall dinner.
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 1/2 - 2/3 cup honey, depending on how sweet you'd like your muffins
- 8 tablespoons butter, melted
- 3/4 cup sour cream
- 1/2 cup milk
Instructions
- Preheat the oven to 400 degrees F. Grease a standard-sized 12 cup muffin tin. Set aside.
- In a medium bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, and salt. Whisk until sifted together.
- In a smaller bowl, whisk the eggs until lightly beaten. Add the honey, melted butter, sour cream, and milk. Then, whisk until combined.
- Make a well in the center of the dry ingredients. Pour the liquids in and stir with a wooden spoon until the cornbread batter is just combined and moist. Do not beat.
- Divide the batter evenly among 12 muffin cups (Tip: Kitchen Tip: Trick for Filling Muffin Tins).
- Bake at 400 degrees F for 14-18 minutes, or until golden. Cool for 5 minutes in the muffin tins, then remove and cool on a wire rack until warm.
- Serve with butter and additional honey, or honey butter, if desired.
Notes
adapted from The New Best Recipe
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 289Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 372mgCarbohydrates: 38gFiber: 2gSugar: 11gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Jen @ My Kitchen Addiction says
These muffins look amazing, Katie! I often make muffins and soup when my hubby is out of town… Except when it’s really hot outside. Then, I tend to just snack on lots of fruit and yogurt.
Tracy says
I love corn bread and must try this version with honey. So sweet!
Yadi @ShopCookMake says
They look delicious! I’ve tried making corn muffins and corn cake before, but never with good results. I’ll give this one a try.
Beth Moore says
I haven’t made corn bread in, well, forever. This recipe looks so tasty. I like that this is for muffins. I can do muffins!
TidyMom says
I don’t care for cornbread (to be honest I REALLY don’t like it, not sure why)……..but this recipe and pictures actually make me want to give it a try Katie!
My hubby LOVES it and I never make it for him….may have to try this one!
Michelle@OurTableof4 says
This sounds yummy. I would not have thought of putting honey in cornbread. This will be a must to try! Thank you for sharing.
Katrina (gluten free gidget) says
Corn bread and honey are like peanut butter and jelly… made for each other!
Sylvie @ Gourmande in the Kitchen says
I went through a cornbread phase a while back when I was obsessed with it and made some almost every week! This post has me craving cornbread again.
Holly says
We LOVE corn bread here too! Have I ever told you that I have such pan envy? I love those starburst pans (I think that is what the pattern is called – can’t remember for sure). I hunt for them at thrift stores, but haven’t had any luck so far.
Katie | GoodLife Eats says
Holly – I have found lots of those pans on Ebay and Etsy. Give that a try sometime. I love them too! I’ve finally gotten pretty much all the pieces that I want (muffin, mini muffin, bread, square baking, and cookie sheet).
Beth in OH says
I’d love to know what the pattern is called for the bakeware so I know what key words to use on eBay and Etsy!
Aimee @ Simple Bites says
This is definitely our kind of muffin. They boys like plain (no add-ins) and we all love cornmeal. Bookmarked!
Casey@Good. Food. Stories. says
Love the idea of cornbread muffins for when you’ll be eating (almost) alone – I usually make a big cast-iron skillet loaf and slice, but this seems easier.
Mrs. Jen B says
I adore corn bread and do like it on the sweet side so this is a winner for sure!
Heather of Kitchen Concoctions says
I am so glad you posted these! My MIL was just asking the other day if I could make her some sweet corn bread muffins! Now that I have a tasty looking recipe all I have to do is make them!
Jamie | My Baking Addiction says
Corn bread is one of my favorite foods in the world. This recipe looks really fantastic – I love that the honey is in the batter!
Lisa @ Sunny Seed Stories says
Thank you, thank you, thank you! I adore corn bread (and chili), and have this bookmarked for next time!